Chapter XIX · Savouries · No. 2306
2306—Canapes des Gourmets
Prepare some very thin pieces of toast; fry them in butter, and garnish them with a cheese fondue. Pair them off, and sandwich a piece of grilled bacon between each pair.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2306, p. 680. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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